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1. Impact of a Combination of UV-C Irradiation and Peracetic Acid Spray Treatment on Brochothrix thermosphacta and Yersinia enterocolitica Contaminated Pork

Author:
Koller, Valerie; Seinige, Diana; Saathoff, Julia; Kehrenberg, Corinna; Krischek, Carsten
Source:
Foods 2021 v.10 no.2
ISSN:
2304-8158
Subject:
Brochothrix thermosphacta,   etc   ; Yersinia enterocolitica; decontamination; gastrointestinal system; irradiation; meat quality; peracetic acid; pork; risk; shelf life;     Show all 10 Subjects
Abstract:
... Efficient ways of decontamination are needed to minimize the risk of infections with Yersinia (Y.) enterocolitica, which causes gastrointestinal diseases in humans, and to reduce the numbers of Brochothrix (B.) thermosphacta to extend the shelf-life of meat. While many studies have focused on a single treatment of peracetic acid (PAA) or UV-C-irradiation, there are no studies about a combined trea ...
DOI:
10.3390/foods10020204

2. The microbiology of beef from carcass chilling through primal storage to retail steaks

Author:
McSharry, Siobhán; Koolman, Leonard; Whyte, Paul; Bolton, Declan
Source:
Current research in food science 2021 v.4 pp. 150-162
ISSN:
2665-9271
Subject:
Brochothrix thermosphacta,   etc   ; Enterobacteriaceae; Pseudomonas; beef; color; cross contamination; flavor; lactic acid; odors; pH; research; shelf life; temperature; water activity;     Show all 14 Subjects
Abstract:
... The primary objective of this study was to investigate if alternative time-temperature carcass chilling combinations resulted in lower microbial (TVC, Enterobacteriaceae, Lactic Acid Bacteria, Pseudomonas spp. And Brochothrix thermosphacta) counts and, if achieved, would reduced levels remain throughout the beef chain. Physicochemical (temperature, pH, water activity) characteristics were also rec ...
DOI:
10.1016/j.crfs.2021.03.002

3. The effect of four alternative chilling regimes on the bacterial load on beef carcasses

Author:
McSharry, Siobhán; Koolman, Leonard; Whyte, Paul; Bolton, Declan
Source:
Food microbiology 2021 v.95 pp. 103717
ISSN:
0740-0020
Subject:
Brochothrix thermosphacta,   etc   ; Enterobacteriaceae; Pseudomonas; beef; beef carcasses; carcass weight; drip loss; food microbiology; lactic acid; microbial load; pH; relative humidity; surface temperature; water activity;     Show all 14 Subjects
Abstract:
... The objective of this study was to compare the effect of current (10 °C for 10 h followed by 0 °C with a low fan speed) versus four alternative beef carcass chilling regimes, ranging from -6 °C to 0 °C and wind speeds between 1.5 and 6 m/s on the microbiology of beef carcasses. The temperature and relative humidity (RH) in the chillers, the carcass core and surface temperature, pH, water activity ...
DOI:
10.1016/j.fm.2020.103717

4. Development of two specific multiplex qPCRs to determine amounts of Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta and Staphylococcus in meat and heat-treated meat products

Author:
Bahlinger, Eunike; Dorn-In, Samart; Beindorf, Philipp-Michael; Mang, Sirkka; Kaltner, Florian; Gottschalk, Christoph; Gareis, Manfred; Schwaiger, Karin
Source:
International journal of food microbiology 2021 v.337 pp. 108932
ISSN:
0168-1605
Subject:
Brochothrix thermosphacta,   etc   ; Enterobacteriaceae; Pseudomonas; Staphylococcus; food contamination; food fraud; food microbiology; heat; heat treatment; hygiene; meat; microbiological quality; raw meat; sausages; spoilage; t-test;     Show all 16 Subjects
Abstract:
... Culturing methods are conventionally applied to investigate the contamination of food with several microorganisms after heat processing. However, with these methods, it is not possible to evaluate whether heat-treated meat products, such as cooked sausages, contained parts of spoiled meat. Therefore, two specific multiplex qPCRs were developed in this study in order to determine the microbiologica ...
DOI:
10.1016/j.ijfoodmicro.2020.108932

5. The microbiology of beef steaks stored aerobically or anaerobically in vacuum pack films with different oxygen barrier properties

Author:
McSharry, Siobhán; Koolman, Leonard; Whyte, Paul; Bolton, Declan
Source:
Food packaging and shelf life 2020 v.26 pp. 100597
ISSN:
2214-2894
Subject:
Brochothrix thermosphacta,   etc   ; Enterobacteriaceae; Pseudomonas; bacterial growth; beef; color; lactic acid; oxygen; shelf life; spoilage; temperature;     Show all 11 Subjects
Abstract:
... The objective of this study was to investigate bacterial growth on beef steaks stored under different atmospheric conditions (aerobic, anaerobic and low, medium and high barrier film vacuum packs) at 2 °C and temperature abuse (20 °C) conditions while monitoring changes in physicochemical and colour stability. At 2 °C, packaged steaks did not show significantly (p≥0.05) reduced growth of mesophili ...
DOI:
10.1016/j.fpsl.2020.100597

6. Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products

Author:
Tamkutė, Laura; Vaicekauskaitė, Rūta; Gil, Beatriz M.; Rovira Carballido, Jordi; Venskutonis, Petras Rimantas
Source:
Journal of food processing and preservation 2021 v.45 no.3 pp. e15220
ISSN:
0145-8892
Subject:
Brochothrix thermosphacta,   etc   ; Aronia melanocarpa; Listeria monocytogenes; Pseudomonas putida; anti-infective agents; antimicrobial properties; carbon dioxide; cooked foods; ethanol; heat; ingredients; lactic acid; microbial growth; microbial load; microbiological quality; phytochemicals; pomace; pomace extracts; pork; processed meat; shelf life; slurries; spoilage;     Show all 23 Subjects
Abstract:
... The effects of different concentrations of defatted by supercritical CO₂ chokeberry pomace extracts isolated by consecutive pressurized ethanol and water on the growth of Listeria monocytogenes, Brochothrix thermosphacta, Pseudomonas putida, lactic acid bacteria (LAB), and aerobic mesophilic bacteria (AMB) were tested. The extracts at >3.3% concentration effectively inhibited tested bacteria in th ...
DOI:
10.1111/jfpp.15220

7. Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage

Author:
Assanti, Eleni; Karabagias, Vassilios K.; Karabagias, Ioannis K.; Badeka, Anastasia; Kontominas, Michael G.
Source:
Journal of food science and technology 2021 v.58 no.3 pp. 870-883
ISSN:
0022-1155
Subject:
Brochothrix thermosphacta,   etc   ; Enterobacteriaceae; Pseudomonas; chickens; chitosan; cold storage; color; food science; lactic acid; minced chicken meat; odors; pH; plate count; sensory evaluation; shelf life; taste; texture; thiobarbituric acid; total volatile basic nitrogen;     Show all 19 Subjects
Abstract:
... The aim of the present study was to investigate the combined effect of chitosan dip (1% w/v) and vacuum packaging on the shelf life of fresh chicken burgers packaged in LDPE/PA/LDPE bags and stored at 4 ± 1 °C for up to 12 days. Furthermore, the possible correlation among microbiological, physico-chemical and sensory indices was investigated. Burger treatments included: aerobic packaging (AP, cont ...
DOI:
10.1007/s13197-020-04601-4

8. Quest of Intelligent Research Tools for Rapid Evaluation of Fish Quality: FTIR Spectroscopy and Multispectral Imaging Versus Microbiological Analysis

Author:
Govari, Maria; Tryfinopoulou, Paschalitsa; Parlapani, Foteini F.; Boziaris, Ioannis S.; Panagou, Efstathios Z.; Nychas, George-John E.
Source:
Foods 2021 v.10 no.2
ISSN:
2304-8158
Subject:
Brochothrix thermosphacta,   etc   ; Dicentrarchus labrax; Enterobacteriaceae; Fourier transform infrared spectroscopy; Pseudomonas; air; bass; carbon dioxide; data analysis; data collection; estimation; lactic acid; microbiological quality; population; research; sensory evaluation; spectral analysis; storage temperature;     Show all 18 Subjects
Abstract:
... The aim of the present study was to assess the microbiological quality of farmed sea bass (Dicentrarchus labrax) fillets stored under aerobic conditions and modified atmosphere packaging (MAP) (31% CO₂, 23% O₂, 46% ₂,) at 0, 4, 8, and 12 °C using Fourier transform infrared (FTIR) spectroscopy and multispectral imaging (MSI) in tandem with data analytics, taking into account the results of conventi ...
DOI:
10.3390/foods10020264

9. Potential of novel cadaverine biosensor technology to predict shelf life of chilled yellowfin tuna (Thunnus albacares)

Author:
Alexi, Niki; Hvam, Jeanette; Lund, Birgitte W.; Nsubuga, Lawrence; de Oliveira Hansen, Roana Melina; Thamsborg, Kristian; Lofink, Fabian; Byrne, Derek V.; Leisner, Jørgen J.
Source:
Food control 2021 v.119 pp. 107458
ISSN:
0956-7135
Subject:
Brochothrix thermosphacta,   etc   ; Enterobacteriaceae; Pseudomonas fragi; Thunnus albacares; Vibrio; bacteria; biosensors; cadaverine; cost effectiveness; estimation; fish industry; flora; food safety; freshness; headspace analysis; lead; liquid chromatography; raw fish; shelf life; steaks; storage; tandem mass spectrometry; tuna;     Show all 23 Subjects
Abstract:
... A considerable amount of fresh fish is wasted, due to imprecise shelf life estimations that lead to relatively short use-by dates. This study aimed at evaluating a newly developed sensor measuring cadaverine headspace concentrations, as a rapid and precise measure to estimate within a realistic DK retail scenario freshness and shelf life of imported tuna loins.To achieve this the cadaverine concen ...
DOI:
10.1016/j.foodcont.2020.107458

10. Comparison of Stomaching versus Rinsing for Recovering Bacterial Communities from Rainbow Trout (Oncorhynchus mykiss) Fillets

Author:
Helsens, Nicolas; Calvez, Segolene; Bouju-Albert, Agnes; Rossero, Albert; Prevost, Herve; Magras, Catherine
Source:
Journal of food protection 2020 v.83 no.9 pp. 1540-1546
ISSN:
0362-028X
Subject:
Brochothrix thermosphacta,   etc   ; DNA; Oncorhynchus mykiss; cost effectiveness; filtration; fish fillets; food matrix; food safety; quantitative polymerase chain reaction; raw fish;     Show all 10 Subjects
Abstract:
... The use of high-throughput methods allows a better characterization of food-related bacterial communities. However, such methods require large amounts of high-quality bacterial DNA, which may be a challenge when dealing with a complex matrix that has a low concentration of bacteria, such as fresh fish fillets. Therefore, the choice of method used to recover bacteria from a food matrix in a cost-ef ...
DOI:
10.4315/JFP-20-037

11. qPCR quantification of Carnobacterium maltaromaticum, Brochothrix thermosphacta, and Serratia liquefaciens growth kinetics in mixed culture

Author:
Mohsina, Kaniz; Kaur, Mandeep; Bowman, John P.; Powell, Shane; Tamplin, Mark L.
Source:
Journal of microbiological methods 2020 v.175 pp. 105961
ISSN:
0167-7012
Subject:
Brochothrix thermosphacta,   etc   ; Carnobacterium piscicola; DNA; Serratia; beef; evolution; growth models; microbiome; mixed culture; plate count; population density; spoilage;     Show all 12 Subjects
Abstract:
... Quantifying growth kinetics of specific spoilage microorganisms in mixed culture is required to describe the evolution of food microbiomes. A qPCR method was developed to selectively amplify individual meat spoilage bacteria, Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens, within a broth medium designed to simulate the composition of beef. An optimized method of ...
DOI:
10.1016/j.mimet.2020.105961

12. Effect of a Lactobacillus sakei and Staphylococcus xylosus protective culture on Listeria monocytogenes growth and quality traits of Italian fresh sausage (salsiccia) stored at abusive temperature

Author:
Pedonese, Francesca; Torracca, Beatrice; Mancini, Simone; Pisano, Sonia; Turchi, Barbara; Cerri, Domenico; Nuvoloni, Roberta
Source:
Italian journal of animal science 2020 v.19 no.1 pp. 1363-1374
ISSN:
1828-051X
Subject:
Brochothrix thermosphacta,   etc   ; Enterobacteriaceae; Lactobacillus sakei; Listeria monocytogenes; Pseudomonadaceae; Staphylococcus xylosus; acidity; animal science; color; evolution; microbiological quality; pH; sausages; spoilage; storage temperature;     Show all 15 Subjects
Abstract:
... Fresh sausages are not always thoroughly cooked before consumption and can support the growth of pathogenic microorganisms, especially when stored at incorrect temperatures. The aim of this study was to verify the growth of Listeria monocytogenes in Italian salsiccia stored at 2 °C, 7 °C and 12 °C for 9 days (t9) with (PC+) and without (PC–) a commercial protective culture (Lactobacillus sakei and ...
DOI:
10.1080/1828051X.2020.1844084

13. Antimicrobial effect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging

Author:
Karam, Layal; Chehab, Rayane; Osaili, Tareq M.; Savvaidis, Ioannis N.
Source:
International journal of food microbiology 2020 v.332 pp. 108769
ISSN:
0168-1605
Subject:
Brochothrix thermosphacta,   etc   ; Escherichia coli; Pseudomonas; air; antimicrobial properties; beef; carvacrol; essential oils; food microbiology; food waste; lactic acid; marinating; odors; plate count; shelf life; spoilage; supply chain; thymol;     Show all 18 Subjects
Abstract:
... Controlling spoilage of the popular ethnic marinated beef “Shawarma” is crucial to achieve high quality, extend shelf-life, reduce food waste and meet the need of the globalized supply chain. Active essential oil (EO) components (thymol and carvacrol) were added at 0.4% and 0.8% (w/w) to preserve marinated beef, stored under aerobic or vacuum packaging. Microbiological and sensory (odor) parameter ...
DOI:
10.1016/j.ijfoodmicro.2020.108769

14. Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film

Author:
Mohsina, Kaniz; Ratkowsky, David A.; Bowman, John P.; Powell, Shane; Kaur, Mandeep; Tamplin, Mark L.
Source:
Food microbiology 2020 v.91 pp. 103515
ISSN:
0740-0020
Subject:
Brochothrix thermosphacta,   etc   ; Carnobacterium piscicola; Serratia; bacterial growth; beef; glucose; heat; intrinsic factors; lactic acid; microbiome; pH; population density; prediction; refrigeration; shelf life; spoilage bacteria; vacuum packaging;     Show all 17 Subjects
Abstract:
... Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens are common spoilage organisms found within the microbiome of refrigerated vacuum-packaged (VP) beef. Extending and predicting VP beef shelf-life requires knowledge about how spoilage bacteria growth is influenced by environmental extrinsic and intrinsic factors. Multifactorial effects of pH, lactic acid (LA) and glu ...
DOI:
10.1016/j.fm.2020.103515

15. Effectiveness of bacterial cellulose in controlling purge accumulation and improving physicochemical, microbiological, and sensorial properties of vacuum‐packaged beef

Author:
Gedarawatte, Shamika T. G.; Ravensdale, Joshua T.; Johns, Michael L.; Azizi, Azlinda; Al‐Salami, Hani; Dykes, Gary A.; Coorey, Ranil
Source:
Journal of food science 2020 v.85 no.7 pp. 2153-2163
ISSN:
0022-1147
Subject:
Brochothrix thermosphacta,   etc   ; absorbents; beef; cellulose; colorimetry; consumer acceptance; drip loss; lactic acid; lipid peroxidation; nuclear magnetic resonance spectroscopy; odors; pH; vacuum packaging; weight loss;     Show all 14 Subjects
Abstract:
... The application of bacterial cellulose (BC) as a wrapping material for vacuum‐packaged beef was studied and compared against unwrapped beef for up to 3 weeks. The impact of BC wrap on the weight loss, purge accumulation, and drip loss were assessed along with low‐field nuclear magnetic resonance, physicochemical, microbiological, and sensorial evaluations. The BC wrap significantly (P < 0.05) redu ...
DOI:
10.1111/1750-3841.15178

16. Immersing fresh chicken into an aqueous hop (Humulus lupulus) extract to delay spoilage during vacuum refrigerated storage

Author:
Nieto, Corina; Carballo, Diego E.; Caro, Irma; Quinto, Emiliano J.; Andrés, Sonia; Mateo, Javier
Source:
CyTA: journal of food 2020 v.18 no.1 pp. 132-136
ISSN:
1947-6345
Subject:
Brochothrix thermosphacta,   etc   ; Enterobacteriaceae; Humulus lupulus; breasts; chicken meat; chickens; cold storage; cooked foods; flavor; lactic acid; palatability; shelf life; spoilage; storage time; vacuum packaging;     Show all 15 Subjects
Abstract:
... Fresh chicken meat is a highly perishable product. The effect of immersing chicken breast in an aqueous hop extract (2 g/L) for 18 h at 2°C prior to being vacuum packed, on the growth of spoilage bacteria during a 35-day refrigerated storage period was evaluated in triplicate. The hop extract immersion treatment resulted in a significant decrease (p < 0.05) in lactic acid bacteria counts during th ...
DOI:
10.1080/19476337.2020.1722245

17. The complex multicellular morphology of the food spoilage bacteria Brochothrix thermosphacta strains isolated from ground chicken

Author:
Chen, Chin-Yi; Nguyen, Ly-Huong T.; Paoli, George C.; Irwin, Peter L.
Source:
Canadian journal of microbiology 2020 v.66 no.4 pp. 303-312
ISSN:
1480-3275
Subject:
Brochothrix thermosphacta,   etc   ; chickens; culture media; environmental factors; food spoilage; fungal growth; ground chicken meat; inoculum; microscopy; phenotype; spoilage bacteria; temperature; tissue culture;     Show all 13 Subjects
Abstract:
... Herein we describe a highly structured, filamentous growth phenotype displayed by an isolate of the food spoilage microorganism Brochothrix thermosphacta. The growth morphology of this B. thermosphacta strain (strain BII) was dependent on environmental factors such as the growth media, incubation temperatures, and the inoculum concentration. Inoculation of cultures in highly dilute suspensions res ...
DOI:
10.1139/cjm-2019-0502

18. Kinetics of aluminium removal by locally isolated Brochothrix thermosphacta and Vibrio alginolyticus

Author:
Titah, Harmin Sulistiyaning; Purwanti, Ipung Fitri; Tangahu, Bieby Voijant; Kurniawan, Setyo Budi; Imron, Muhammad Fauzul; Abdullah, Siti Rozaimah Sheikh; Ismail, Nur ‘Izzati
Source:
Journal of environmental management 2019 v.238 pp. 194-200
ISSN:
0301-4797
Subject:
Brochothrix thermosphacta,   etc   ; Vibrio alginolyticus; adsorbents; aluminum; biological treatment; industry; pH; recycling; screening; sustainable technology; wastewater;     Show all 11 Subjects
Abstract:
... The emergence of the aluminium recycling industry has led to an increase in aluminium-containing wastewater discharge to the environment. Biological treatment of metal is one of the solutions that can be provided as green technology. Screening tests showed that Brochothrix thermosphacta and Vibrio alginolyticus have the potential to remove aluminium from wastewater. Brochothrix thermosphacta remov ...
DOI:
10.1016/j.jenvman.2019.03.011

19. Aluminium removal and recovery from wastewater and soil using isolated indigenous bacteria

Author:
Purwanti, Ipung Fitri; Kurniawan, Setyo Budi; Ismail, Nur ‘Izzati; Imron, Muhammad Fauzul; Abdullah, Siti Rozaimah Sheikh
Source:
Journal of environmental management 2019 v.249 pp. 109412
ISSN:
0301-4797
Subject:
Brochothrix thermosphacta,   etc   ; Vibrio alginolyticus; aluminum; bacteria; bioaugmentation; biomass; indigenous species; polluted soils; soil treatment; waste utilization; wastewater; wastewater treatment;     Show all 12 Subjects
Abstract:
... This paper elucidates the capability of isolated indigenous bacteria to remove aluminium from wastewater and soil. Two indigenous species of Brochothrix thermosphacta and Vibrio alginolyticus were isolated from an aluminium-contaminated site. These two species were used to treat aluminium-containing wastewater and contaminated soil using the bioaugmentation method. B. thermosphacta showed the high ...
DOI:
10.1016/j.jenvman.2019.109412

20. Differentiation of meat-related microorganisms using paper-based surface-enhanced Raman spectroscopy combined with multivariate statistical analysis

Author:
Breuch, René; Klein, Daniel; Siefke, Eleni; Hebel, Martin; Herbert, Ulrike; Wickleder, Claudia; Kaul, Peter
Source:
Talanta 2020 v.219 pp. 121315
ISSN:
0039-9140
Subject:
Brochothrix thermosphacta,   etc   ; Bacillus thuringiensis subsp. israelensis; Escherichia coli; Listeria monocytogenes; Micrococcus luteus; Pseudomonas fluorescens; Raman spectroscopy; Salmonella enterica subsp. enterica; chemometrics; data collection; discriminant analysis; microorganisms; multivariate analysis; principal component analysis; spectral analysis; virulent strains;     Show all 16 Subjects
Abstract:
... Surface-enhanced Raman spectroscopy (SERS) with subsequent chemometric evaluation was performed for the rapid and non-destructive differentiation of seven important meat-associated microorganisms, namely Brochothrix thermosphacta DSM 20171ᵀ, Pseudomonas fluorescens DSM 4358, Salmonella enterica subsp. enterica sv. Enteritidis DSM 14221, Listeria monocytogenes DSM 19094, Micrococcus luteus DSM 2003 ...
DOI:
10.1016/j.talanta.2020.121315